Cream Cheese Dips With Chargrilled Turkish Bread

This beetroot and mint dip, and green olive and pickle dip are delicious on their own, but taken to a whole other level with homemade Turkish rolls.

The ingredient of Cream Cheese Dips With Chargrilled Turkish Bread

• 1 x 450g can baby beetroot well drained
• 125g block philadelphia original spreadable cream cheese cut into cubes
• 2 tablespoons roughly chopped mint
• 1 tablespoon chopped chives
• salt and pepper to taste
• 1 2 cup pitted green olives
• 2 dill pickles approx 10 x 3cm long drained and roughly chopped
• 125g block philadelphia original spreadable cream cheese cut into cubes
• 2 tablespoons chopped dill
• 1 tablespoon chopped chives
• salt and pepper to taste
• 3 4 turkish rolls halved
• olive oil for brushing
• 1 4 cup dukkah
• extra herbs for garnish

The Instruction of cream cheese dips with chargrilled turkish bread

• make the beetroot and mint dip combine in a food processor the beetroot cream cheese herbs salt and pepper and process until smooth chill
• make the green olive and pickle dip combine in a food processor the olives pickles cream cheese herbs salt and pepper and process until smooth chill
• brush the cut side of the bread with olive oil and sprinkle with the dukkah char grill on both sides until crisp then cut into pieces place the bread onto a serving platter with the dips topped with extra herbs serve immediately

Nutritions of Cream Cheese Dips With Chargrilled Turkish Bread

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